I may not be a Scot, but I will celebrate any country’s national feast if it’s a chance for good food, music and merriment! Thus on Burns Night, I pour myself a glass of good Scotch Whisky, read The Bard of Ayrshire’s poetry, listen to his songs, and cook a warming Scot feast -though I have yet to try haggis, I reckon I shall when I am in Scotland! Even better, is to have a lovely lassie over, to share Cranachan with. That, I know, Rabbie would approve! Have a good one!
1 cup fresh raspberries, rinsed
2 tablespoons Elderflower Sugar (or plain caster sugar)
2 heaped tablespoons whole rolled oats
1 tablespoon fragrant pure honey (like heather)
1 heaped tablespoon fragrant pure honey (like heather)
1 1/2 tablespoon good single malt Scotch Whisky (like The Glen Grant Arboralis)
Save a few whole raspberries. In a small bowl, mash the rest of the fresh raspberries with a fork until you have a chunky purée. Stir in Elderflower Sugar until completely dissolved. Set aside.
Toast whole rolled oats in a dry frying pan until they start colouring and smell nutty. Remove from the heat, and divide toasted oats between two small bowls. Stir heather honey into the oats in one of the bowls, keep the other plain. Set aside.
Pour double cream in a medium bowl, and whisk energetically until soft peaks form. Whisk in the honey, and continue whisking, gradually adding the Whisky. You want the cream to just hold, and remain soft. Gently fold in plain toasted oats.
Spoon a tablespoonful Elderflower raspberry purée at the bottom of each of two glasses. Top with Whisky and honey oat whipped cream, and a few fresh raspberries. Repeat. Finish with a drizzle of the purée, a couple of fresh raspberries, and honey toasted oats.
Chill slightly before serving.
Serve Cranachan for dessert, with a glass of good Scotch Whisky.
